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Table 4 Percent distribution of dietary factors of participants

From: Dietary habits and Helicobacter pylori infection: a cross sectional study at a Lebanese hospital

  Overall n = 294 H. pylori (−) n = 140 H. pylori (+) n = 154 p-value
Drinking water during childhood
 Tap water 123 (41.8) 60 (48.8) 63 (51.2) 0.917
 Well water 40 (13.6) 18 (45.0) 22 (55.0)  
 Mineral or filtered 129 (43.9) 62 (48.1) 67 (51.9)  
Coffee consumption
 No 80 (27.2) 36 (45.0) 44 (55.0) 0.535
 Yes 214 (72.8) 105 (49.1) 109 (50.9)  
Coffee cups/day 5.48 ± 3.97 5.59 ± 4.09 5.37 ± 3.87 0.682
Chilli pepper consumption
 No 140 (47.6) 60 (42.9) 80 (57.1) 0.095
 Yes 154 (52.4) 81 (52.6) 73 (47.4)  
Eating rate
 Very fast 83 (28.2) 45 (54.2) 38 (45.8) 0.527
 Fast 68 (23.1) 29 (42.6) 39 (57.4)  
 Normal 102 (34.7) 47 (46.1) 55 (53.9)  
 Slow 41 (13.9) 20 (48.8) 21 (51.2)  
Food temperature
 Cooling/warm 141 (48.0) 63 (44.7) 78 (55.3) 0.540
 Hot 80 (27.2) 40 (50.0) 40 (50.0)  
 Very hot 73 (24.8) 38 (52.1) 35 (47.9)  
Salt status of dishes
 Very salty 41 (13.9) 18 (43.9) 23 (56.1) 0.478
 Salty 126 (42.9) 64 (50.8) 62 (49.2)  
 Less salty 66 (22.4) 27 (40.9) 39 (59.1)  
 Salt free 61 (20.7) 32 (52.5) 29 (47.5)  
Frequency of drinking milk
 None/Less than once per month 167 (56.8) 90 (53.9) 77 (46.1) 0.030
 1–2 times per month 61 (20.7) 21 (34.4) 40 (65.6)  
 Once or more per week 66 (22.4) 30 (45.5) 36 (54.5)  
Frequency of eating yogurt
 None/Less than once per month 36 (12.2) 12 (33.3) 24 (66.7) 0.062
 1–2 times per month 167 (56.8) 89 (53.3) 78 (46.7)  
 Once or more per week 91 (31.0) 40 (44.0) 51 (56.0)  
Frequency of eating salty cheese
 None/Less than once per month 31 (10.5) 13 (41.9) 18 (58.1) 0.251
 1–2 times per month 75 (25.5) 42 (56.0) 33 (44.0)  
 Once or more per week 188 (63.9) 86 (45.7) 102 (54.3)  
Frequency of eating red meat
 None/Less than once per month 30 (10.2) 17 (56.7) 13 (43.3) 0.140
 1–2 times per month 72 (24.5) 40 (55.6) 32 (44.4)  
 Once or more per week 192 (65.3) 84 (43.8) 108 (56.3)  
Frequency of eating ham
 None/Less than once per month 176 (59.9) 83 (47.2) 93 (52.8) 0.774
 1–2 times per month 76 (25.9) 39 (51.3) 37 (48.7)  
 Once or more per week 42 (14.3) 19 (45.2) 23 (54.8)  
Frequency of eating sausages
 None/Less than once per month 188 (63.9) 85 (45.2) 103 (54.8) 0.426
 1–2 times per month 81 (27.6) 42 (51.9) 39 (48.1)  
 Once or more per week 25 (8.5) 14 (56.0) 11 (44.0)  
Frequency of eating hot dogs
 None/Less than once per month 242 (82.3) 117 (48.3) 125 (51.7) 0.746
 1–2 times per month 33 (11.2) 14 (42.4) 19 (57.6)  
 Once or more per week 19 (6.5) 10 (48.0) 9 (47.4)  
Frequency of eating hamburgers
 None/Less than once per month 102 (34.7) 47 (46.1) 55 (53.9) 0.890
 1–2 times per month 107 (36.4) 52 (48.6) 55 (51.4)  
 Once or more per week 85 (28.9) 42 (49.4) 43 (50.6)  
Frequency of eating chicken
 None/Less than once per month 13 (4.4) 7 (53.8) 6 (46.2) 0.071
 1–2 times per month 48 (16.3) 30 (62.5) 18 (37.5)  
 Once or more per week 233 (79.3) 104 (44.6) 129 (55.4)  
Frequency of eating fish
 None/Less than once per month 21 (7.1) 9 (42.9) 12 (57.1) 0.625
 1–2 times per month 81 (27.6) 36 (44.4) 45 (55.6)  
 Once or more per week 192 (65.3) 96 (50.0) 96 (50.0)  
Frequency of eating green vegetables
 None/Less than once per month 12 (4.1) 6 (50.0) 6 (50.0) 0.801
 1–2 times per month 54 (18.4) 28 (51.9) 26 (48.1)  
 Once or more per week 228 (77.6) 107 (46.9) 121 (53.1)  
Frequency of eating tuberous vegetables
 None/Less than once per month 61 (20.7) 28 (45.9) 33 (54.1) 0.210
 1–2 times per month 81 (27.6) 33 (40.7) 48 (59.3)  
 Once or more per week 152 (51.7) 80 (52.6) 72 (47.4)  
Frequency of eating grains
 None/Less than once per month 28 (9.5) 16 (57.1) 12 (42.9) 0.543
 1–2 times per month 95 (32.3) 43 (45.3) 52 (54.7)  
 Once or more per week 171 (58.2) 82 (48.0) 89 (52.0)  
Consumption of delivery foods or food from outside the house
 Never 79 (26.9) 43 (54.4) 36 (45.6) 0.345
 Once per week 164 (55.8) 73 (44.5) 91 (55.5)  
 Twice or more per week 51 (17.3) 25 (49.0) 26 (51.0)  
  1. Bolded data are significant